4 c. basil leaves, packed
4 to 5 cloves garlic, minced
1/2 c. pine nuts
1/2 c. olive oil
1/2 tsp. salt
Freshly ground pepper
1/4 to 1/2 c. grated Parmesan cheese when using on pasta

Combine all pesto ingredients and puree in a food processor. Freeze puree until needed. (Keeps indefinitely.)

TO USE: Cut off about 1/2 cup pesto and thaw. Combine with 1/2 cup Parmesan cheese and add to 8 ounces cooked pasta.